MEAT INSPECTION | Campusflava https://campusflava.com Tutors, Past Questions and Projects. Thu, 29 Apr 2021 17:24:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.3 https://i0.wp.com/campusflava.com/wp-content/uploads/2023/01/cropped-CF.png?fit=32%2C32&ssl=1 MEAT INSPECTION | Campusflava https://campusflava.com 32 32 123014824 EHS401 – MEAT INSPECTION, ABATTOIR/SLAUGHTER SLAB MANAGEMENT (Noun 2020_2) https://campusflava.com/blog/ehs401-meat-inspection-abattoir-slaughter-slab-management-noun-2020_2/ https://campusflava.com/blog/ehs401-meat-inspection-abattoir-slaughter-slab-management-noun-2020_2/#respond Thu, 29 Apr 2021 16:45:53 +0000 https://campusflava.com/?p=47982 NATIONAL OPEN UNIVERSITY OF NIGERIA121234 Faculty of Health Sciences Department of Environmental Health Sciences 2020_2 EXAMINATION PROGRAMME: B.SC. ENVIRONMENTAL HEALTH SCIENCE COURSE CODE: EHS401 TIME ALLOWED: 2 HOURS COURSE TITLE: MEAT INSPECTION, ABATTOIR/SLAUGHTER SLAB MANAGEMENT COURSE CREDIT UNITS: 2 UNITS TOTAL MARK: 70 MARKS INSTRUCTION: ANSWER ALL THE QUESTIONS Question No.1 Make a classified list […]

The post EHS401 – MEAT INSPECTION, ABATTOIR/SLAUGHTER SLAB MANAGEMENT (Noun 2020_2) first appeared on Campusflava.]]> NATIONAL OPEN UNIVERSITY OF NIGERIA121234
Faculty of Health Sciences
Department of Environmental Health Sciences
2020_2 EXAMINATION
PROGRAMME: B.SC. ENVIRONMENTAL HEALTH SCIENCE
COURSE CODE: EHS401 TIME ALLOWED: 2 HOURS
COURSE TITLE: MEAT INSPECTION, ABATTOIR/SLAUGHTER SLAB MANAGEMENT
COURSE CREDIT UNITS: 2 UNITS TOTAL MARK: 70 MARKS
INSTRUCTION: ANSWER ALL THE QUESTIONS
Question No.1
Make a classified list of common animals used as food in Nigeria (10marks)
Define the term ‘Animal food products’ and state any three (3) reasons why they are important in
human nutrition (6marks)
State four (4) reasons why it is important to inspect and regulate the production and distribution of
animal food products (4marks)
Question No.2
List any five (5) zoonotic disease of economic importance in Nigeria. (5marks)
State any four (4) negative effects of animal wastes (5marks)
State any ten (10) factors that must be considered in choosing an appropriate site for an abattoir (10
marks)
In abattoir management, it is required that operations flow from dirty to clean areas, DISCUSS. (5marks)
Question No.3
Differentiate between ‘Ante mortem’ and Post Mortem’ inspection operations in the abattoir.(7marks)
State the (i) general and (ii) specific aims of meat inspection programs (6marks)
State three conditions which a processed animal food product must have before it is judged fit for
human consumption (6marks)
State any six (6) minimum acceptable standards in respect of cleaning and disinfection in the abattoirs
(6marks)

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